Hamilton’s passion for baking cakes runs deep

Frances Hamilton has been baking cakes all her life. At a young age, Hamilton started baking with her mom and grandmother in the kitchen. Now she bakes for events such as weddings, birthdays, and more cakes for the public. She has always had a passion for baking delicious cakes and has taught herself how to do so from a young age. 

“Growing up, my mom would let me have free range in the kitchen from as early as I can remember, so it started there, and I would watch my grandma. I have been baking since I was little,” said Hamilton. 

Hamilton grew up in Philadelphia. She is married to Jessie Hamilton who works as a DUI officer for the Sheriff’s Department. Her family is part Italian, so they enjoy making Italian food. At Hamilton family get-togethers, there is a mix of Southern cooking and Italian cuisines. She described her family as loud and outgoing. Frances has three sisters, and every year around Thanksgiving, France and her sisters spend the night together to cook for Thanksgiving Day. 

Hamilton also enjoys making crafts and is excited to decorate for Halloween. 

“We are big decorators around Halloween. We make all kinds of Halloween stuff,” said Hamilton. 

Last year Hamilton’s family made life-sized paper mâché witches. So she is looking forward to decorating this year. 

When Hamilton is not busy baking delicious cakes, she likes to read a good mystery book. She is the mother of two children. Her daughter Baylee, a junior at Neshoba Central, will be 17 this coming Sunday, which they celebrated this week with wings and pizza. Her other child is Brandon, a nurse at Anderson’s on the COVID floor. 

Not only does Hamilton make cakes, but she also likes doing cupcakes and other sweets. When Hamilton is not baking, she likes to create new recipes. 

“I don’t usually measure anything, so it’s hard to write a recipe, and we have such a huge family that we don’t know how to cook small quaintness, we cook huge amounts,” she said. 

Her husband Jessie helps deliver her cakes. She mentioned that she gets nervous about delivering cakes because she wouldn’t want anything to happen to them. 

WEEK NIGHT 

THROW TOGETHER 

3 lbs. hamburger meat 

1 bag shredded hashbrowns 

3 packets brown gravy mix 

3 cans crescent rolls 

2 cups shredded cheese

Brown and drain meat. Mixing brown gravy and 3 cups water. Add hashbrowns. Put into baking dish and cover with cheese. Lay crescent rolls on top. Bake at 350 degrees until crescent rolls are done. 

APPLE ZUCCHINNI

BREAD 

4 eggs 

1 cup sugar 

1 cup brown sugar 

1/2 coil 

1 tablespoon vanilla 

2 tablespoon cinnamon 

2 loaves

3 1/2 cup flour (all-purpose) 

1/2 tablespoon soda 

1/2 tablespoon salt

1/2 cup walnuts 

1 cup zucchini (grated)

1 apple (chopped)

In 9x5 inch combine eggs, sugars, oils and vanilla. Combine dry ingredients. Then combine all. Bake 1 hour at 325 degrees. 

WHITE CHOCOLATE CHIP BLUEBERRY MUFFINS 

2 cup self-rising flour 

1/2 cup sugar 

1/4 cup packed brown sugar 

3/4 cup milk 

1 large egg (beaten) 

1/2 stick butter (melted) 

1/2 tablespoon grated lemon zest 

2 cup white chocolate chips 

1/2 cup blueberries (fresh)

Streusel Topping

1/3 cup sugar 

1/4 cup pl. flour 

1/4 tablespoon cinnamon 

3 tablespoon softened butter

Cut butter in with a fork. 

Mix flour, sugar(s) together. Stir in milk, egg, butter and zest. Add blueberries and white chips. Spoon into lined muffin tins. Sprinkle streusel on top. Bake at 350 degrees for 20-25 minutes.